Cut chicken into bite sized cubes and place in a large zip top plastic bag. Whisk together ¼ cup of olive oil, 2 Tablespoons of lemon juice, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper in a small bowl. Pour the mixture over the chicken and seal the bag, then refrigerate for 1 hour, up to overnight.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes, stirring occasionally, until browned but not cooked through. Add the garlic and cook for another minute until fragrant.
Stir in the chicken stock, orzo, sun-dried tomatoes, and the remaining teaspoon of oregano. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook until the orzo is tender and the chicken is cooked through and most of the liquid has cooked off, about 10-12 minutes, stirring occasionally.
Gradually add spinach and cook until wilted. Season with additional salt and pepper to taste, then top with crumbled feta cheese and serve.
Notes
Ingredient Notes
Sun-dried tomatoes - I recommend using dry packed sun-dried tomatoes in this recipe. These can typically be found with the salad toppings in your grocery store.
Spinach - Fresh spinach will work best in this dish. If you must use frozen spinach, be sure to that it and squeeze out all of the excess moisture before adding it in.
Feta Cheese - I recommend using block or chunk style feta and crumbling it into the dish yourself. It's more moist and flavorful than pre-crumbled feta.